***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

There are tips & comments too numerous to list scattered throughout the thread. If you find something you would like added, please post it below.

__________________Billie

***********For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16
***My mind not only wanders, sometimes it leaves completely.

I am absolutely loving playing with/using/eating things with Gluc powder.

First, I'll collect other posts and threads here.

But please feel free to post any uses or mistakes too.

Currently I am thickening egg drop soup with a heaping teaspoon for a quart of broth, plus eggs and a few drops of sesame seed oil.

This is not a thin soup, but a creamy, stick to your ribs soup. Maybe because I fail at getting thin ribbons of egg, but end up with the egg also thickening the soup. But it's yummy.

Thanks Ouizoid for the following idea:
I also am making a pudding with Gluc powder and protein powder, liquid being almond milk (plus sweetener to taste.) I have made chocolate (adding LC cocoa mix), and dreamsicle, using Jay Robb Tropical Dreamsicle. It looked wrong--too pale-- so I mixed in some orange colored koolaid for some color. I was sharing this, so looks mattered! I'm using my Bullet for these, throwing on the top and taking for lunch. I think the Bullet helps incorporate the Gluc powder.

I think Soobee was going to try adding this to angel food cake. Any results yet?

Ah, yes, I tried this. Turned out quite good, though I am incapable of following a recipe without tweaking it . I think I am not so fond of the oat fiber flavor, maybe, but the second time I tried it I used a little bit less than the stated amount and that fixed the problem.

I WAS impressed that it held its shape quite well. And was nice and chocolatey (I added a little bit of instant coffee to deepen the flavor a bit).

I just read that it must be completely dissolved in a cold liquid before putting it in anything and will thicken as it heats

That's my problem. It globs up on me while I am trying to dissolve it. I may try my regular blender or my stick blender the next time. Another question for everyone. I read that it is only good for one year. Have any of you used it beyond that time. I just can't see that it would go bad but I have nothing to base that thought upon. Thanks. Dixie in AL

I had it glob when I tried to put it in "a little bit" of cold liquid to dissolve. I use my Bullet and just dump it in and whirl. I think for hot dishes it is best to make a large quantity first(like pooti said), then add the gel.

I just throw it in my blender with the rest of my shake ingredients. Trust me, nothing stands a chance in a VitaMix.

It works fine when opening the capsules, too, but the problem is that it is much more expensive that way, which is why I only buy in bulk (and yes, it stinks when it's a dry powder - the stink goes away completely when mixed in.)

I have kept glucommanan powder for more than a year in the pantry. No problems. When I make the angel food cake, I beat it in with the egg yolks. When I make the whey psylliumwaffles, I add it to the dry ingredients. You can blend it really well with a blender. If I am making a gravy, I sprinkle it in with a salt shaker or cheese shaker and whisk like mad.

When I make the angel food cake, I beat it in with the egg yolks. When I make the whey psylliumwaffles

Now that's really interesting. I used to cook with psyllium quite a bit, but found that it left my food kind of slimy (but I ate it anyway ) Does the glucomannan dry it out some? Guess I'll have to find out by experimentation.

I wish I could afford (pound-wise) to eat all these yummy things we discuss....and you should see my recipe book! But I have to settle for a little of this and a little of that, else I'd be back where I started.

I am always looking for ways to add glucomanan to my food. Yesterday I made sweet and sour chicken wings. The high carb version required 4 tablespoons of corn starch to thicken the sauce after cooking. I used 1 tsp of gucomanan and it did a wonderful job. The way I kept it from clumping is I reserved about 1/2 cup of the sauce, I put the tsp of glucomanan in a bowl and started quickly blending the cold sauce into the glucomanan, then I mixed that into the cooked sauce.

I've had pretty good luck with the gums, specifically the Thicken Thin Not/ products - but they're apparently not being made any more, so if this does the job as well (or better) then I will be a happy gal!

__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

I usually get a tank shirt, or else I get a shaker cup! They're great for salad dressings.

I had a shaker cup and never could figure out what to do with it....they certainly don't give me what I need WRT shakes, but salad dressing....hmmmm. Not a bad idea. We always make our own, anyway. Thanks for the idea!

Quick hijack: have you guys tried the new Netrition tee shirts? I almost always order enough product to get a freebie, and so I tried the new tees - they are awesome! So comfortable! I just love mine!

Back to the regularly scheduled thread now....

Last time I ordered I got a towel. It's suppose to be a workout towel but I use it as a dish towel and love it. I actually love Netrition, where else can we get freebies and all kind of stuff for just 4.95 shipping? I wrote them and asked them if they could start carrying the glucomanan.

You should make a jar of gel and keep if refrigerated. From what I read, it will unglob after a while in the cold liquid.

I make chia gel but I have not heard of glucomannan gel. Please tell me what measurements you use to make the gel and then how much gel you use to thiicken different recipes. Thanks in advance for a reply. Dixie in AL

"How to use konjac glucomanan as thickener?
Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac flour directly to your food you will end up with a lumpy mess. Konjac flour can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.

Konjac flour doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac flour directly to hot liquids. It will seize and immediately turn into lumps because the konjac flour that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac flour can. Mixing konjac flour with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac flour can then be added to a hot liquid to absorb it without lumping.

About 1 teaspoon of konjac flour will gel about one cup of liquid. If you have not used konjac flour as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.

Konjac flour has about ten times the thickening power of cornstarch. Dissolve the konjac flour in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces."

Hi, I was just looking at this a few minutes ago and was a bit concerned about the warning. It says: you have to take it with at least 8 ounces of water and there is a choking hazzard. It says it could block intestines and esophagus. I am hoping that this is if you take to much. Have any of you heard of this or had any problems? Thanks

wishin--I have been using this stuff for a couple of years with absolutely no problem. It is the same warning as on psyllium powder--kind of an CYA warning. I don't think there is anything to worry about--